Dreams of Blueberry Fields in the Summer and Buttermilk Biscuits...


Blueberry Buttermilk Biscuits


Lately I’ve been thinking back over the past years, and the way our lives shift so much from one season to the next.  Each season so unexpected in what it brings.

Two years ago, writing a blog wasn’t even a passing thought in my head, and now after almost two years of writing, baking and practicing my photography and food styling, these experiences have redefined my future goals and helped me discover what I’m passionate about.

And although it’s hard, I try not to worry that I’m arriving at this place later than I would like.  I try not to focus too much on the events in my past that I can’t change, partly because they can’t be changed, and partly because, even though I wouldn’t make certain choices for myself now – such as the college I attended and the major I picked – those experiences did lead me down a path that brought me to here.

And without even one of those decisions, would I still have traveled to China?  Met Jamie?  Started writing this blog?  Discovered my love for baking and photography?

Sometimes I wonder if every decision we make alters the path we’re on, or if ultimately, we’ll end up in the same place in the end.  I don’t think we would, though.  I think that every decision that changes the course of our lives, however small at the time, is immensely impactful.  Not knowing just how impactful they are, or will be, is intriguing.

Buying my first car my senior year of college.  My first kiss.  Graduating college and moving to China.  Independence.  Loving my life in China so much that I stayed for three years.  My first tattoo (still love).  Traveling to Tibet.

My first apartment back in the States.  Missing my friends and students.  Loneliness.  Sleepovers with my sister and niece.  My second tattoo (regret).  Moving to Indiana.  Working too much overtime.  The summer that felt like winter when my cat died.  Moving back to Colorado.

Meeting Jamie, during the summer of afternoon thunderstorms.

My first I love you.   Living with Jamie.  Road trips and exploring and cooking and baking and taking pictures.  Happiness.  Writing this blog.  Long days commuting to and from work.

Cake decorating class.

Deciding to turn my blog into a small baking business.  A new job after 10 years at my old one.  Hating my new job and feeling miserable almost every weekday for 6 months.  Seeing my grandparents for the first time in almost 20 years.  Finding the courage to quit my job for something else that made me happier.  Relief.

Renewed exercise regime.  Looking forward to another summer to come…


Blueberry Buttermilk Biscuits


Summer can’t come fast enough for me.  I’m longing for a little color on my arms and a few freckles on my nose.  I can’t wait for Saturdays spent picking berries and then baking something wonderful with the warm fruit.

When I Googled images of blueberry fields, I happened upon a website for a Bed and Breakfast in Maine, called Blueberry Fields Bed and Breakfast.  I feel like I’m meant to visit this place someday.  And I’ve always wanted to drive along the northeast coast, tasting fresh seafood, walking barefoot in the wet sand, visiting lighthouses in cute little fishing villages…  This place and I will meet someday.

I baked blueberry buttermilk biscuits for breakfast one Sunday, and we drizzled them with warm honey.  Although blueberries aren't in season yet, they still popped with flavor in the piping hot biscuits, a taste of warm summer days to come.  And who knows what this summer will bring?



Blueberry Buttermilk Biscuits



Blueberry Buttermilk Biscuits
printable recipe

·         2 cups all-purpose flour
·         ¼ cup granulated sugar
·         1 tablespoon baking powder
·         1 teaspoon coarse Kosher salt
·         6 tablespoons cold, unsalted butter, diced
·         1 cup blueberries, fresh, or frozen and thawed
·         1 egg, lightly beaten
·         2/3 – ¾ cups buttermilk
·         2 tablespoons coarse Turbinado sugar

Preheat the oven to 450.  Spray a baking sheet with non-stick spray or line with parchment paper.

In a bowl, whisk together the flour, sugar, baking powder and salt.  Cut the butter in with a pastry cutter until pea sized pieces of butter remain.  Toss in the blueberries.  Whisk together the egg and buttermilk, then stir the liquid into the flour mixture just until moistened, adding a little more buttermilk if needed.

Drop large spoonfuls of dough (8-10) onto the baking sheet (or roll dough out on a floured surface and cut with a biscuit cutter), placing the biscuits 2 inches apart.  Sprinkle the tops with the Turbinado sugar.

Bake for 12-15 minutes until golden brown.  Serve piping hot, with honey or jam on the side.

Yields 8-10 biscuits.

Recipe from Curly Girl Kitchen

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